This book presents a variety of policy adoption methods, irrigation scheduling, and design procedures in micro irrigation engineering for horticultural crops. The chapters range from policy interventions to applications of systems for different crops and under different land conditions. Compiling valuable information and research, the book is divided into three main sections: Policy Options: Drip Irrigation Among Adopters Irrigation Scheduling of Horticultural Crops Design of Drip Irrigation Systems The editors present valuable research and information on micro irrigation methods in an effort to focus on innovation and evolving new paradigms for efficient utilization of water resources. The adoption of micro irrigation systems can be a panacea for irrigation related problems and can help to increase the yield and area under cultivation, especially for small farmers without abundant technological resources. Micro Irrigation Engineering for Horticultural Crops: Policy Options, Scheduling, and Design will be valuable for agricultural engineering students, irrigation engineers, and scientists/professors in engineering.
This book presents a variety of policy adoption methods, irrigation scheduling, and design procedures in micro irrigation engineering for horticultural crops. The chapters range from policy interventions to applications of systems for different crops and under different land conditions. Compiling valuable information and research, the book is divided into three main sections: Policy Options: Drip Irrigation Among Adopters Irrigation Scheduling of Horticultural Crops Design of Drip Irrigation Systems The editors present valuable research and information on micro irrigation methods in an effort to focus on innovation and evolving new paradigms for efficient utilization of water resources. The adoption of micro irrigation systems can be a panacea for irrigation related problems and can help to increase the yield and area under cultivation, especially for small farmers without abundant technological resources. Micro Irrigation Engineering for Horticultural Crops: Policy Options, Scheduling, and Design will be valuable for agricultural engineering students, irrigation engineers, and scientists/professors in engineering.
Many countries around the world are struggling with the challenges of water scarcity, including water for crops. Micro irrigation methods are an effective means to make the most efficient use of available water. This volume, Micro Irrigation Scheduling and Practices, continues the efforts of the book series Innovations and Challenges in Micro Irrigation to provide informative and comprehensive knowledge on micro irrigation methods and practices. This new book presents some of the latest information and research on micro irrigation and covers the area of performance, practices, and design, focusing particularly on the performance of vegetable, fruit and row crops in conjunction with different scheduling and practices. Irrigation scheduling is an important water management strategy, and this book addresses scheduling methods and issues. Design aspects of micro irrigation systems have also been discussed in the book. The authors present their research and studies on scheduling practices and design micro irrigation systems with a variety of fruits and vegetables, including peppers, chili, watermelon, oranges, banana, litchi, rice, sugarcane, sorghum, and marigolds. Micro Irrigation Scheduling and Practices will serve as a valuable reference for researchers, water resources professionals, agricultural extension agencies, farmers, and faculty and students.
The book Drip and Sprinkler Irrigation is intended as a text book of micro irrigation design and practices for the students of the agricultural sciences and the professionals and workers in the field of micro irrigation. The book discusses the type and components, hydraulics and design, installation and maintenance of micro irrigation system. It contains good number of numerical as example and task to get the students familiar to the requirements, complicacies, and possible remedies in actual working condition. In addition to conventional broad and short questions in every of the book there are multiple choice questions to assist the students in preparing the competitive examinations.
Here is a comprehensive summary of new research and advancements in the unique functional and nutraceutical therapeutic and physiochemical aspects of dairy foods. The book explores the specific health benefits of dairy ingredients in nutraceuticals and functional foods as well as delves into production techniques that enhancement their therapeutic value. The first section of the book looks at the physicochemical and technological aspects of milk-derived components, discussing production, extraction and purification, and functional and technological applications of various functional dairy ingredients (such as lactulose, casein and whey protein-derived bioactive peptides). The volume also considers the therapeutic aspects of dairy ingredients, detailing the physiological and health effects of colostrum, oligosaccharides, conjugated linoleic acid, and lactoferrin. The third section focuses on enhancing the functionality of dairy foods by assessing the functional attributes that can be augmented by the addition of nutraceuticals such as probiotics, vitamins, and minerals or by the removal of cholesterol. Functional Dairy Ingredients and Nutraceuticals: Physicochemical, Technological, and Therapeutic Aspects provides an abundance of important research on the use of dairy ingredients in functional foods and nutraceuticals that will be valued by researchers, scientists, students, growers, traders, processors, industries, and others involved with the physicochemical, technological and therapeutic aspects of various nutraceuticals and functional dairy ingredients and their application in food and dairy industry.
Handbook of Research on Food Processing and Preservation Technologies will be a 5-volume collection that attempts to illustrate various design, development, and applications of novel and innovative strategies for food processing and preservation. The role and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are also discussed, along with a wide range of applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. The first volume in this set, Nonthermal and Innovative Food Processing Methods, provides a detailed discussion of many nonthermal food process techniques. These include high-pressure processing, ultraviolet light technology, microwave-assisted extraction, high pressure assisted freezing, microencapsulation, dense phase carbon dioxide aided preservation, to name a few. The volume is a treasure house of valuable information and will be an excellent reference for researchers, scientists, students, growers, traders, processors, industries, and others.
This informative new book takes an interdisciplinary look at agricultural and food production and how new engineering practices can be used to enhance production. With contributions from international experts from India, Russia, China, Serbia, and USA, this book presents a selection of chapters on some of these emerging practices, focusing on soil and water conservation and management; agricultural processing engineering; water quality and management; emerging agricultural crops; renewable energy use in agriculture; and applications of nanotechnology in agriculture.
The Handbook of Research on Food Processing and Preservation Technologies is a rich 5-volume collection that illustrates various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of other applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques of the multi-volume set reports on a number of applications of computer-aided techniques for quality evaluation and to secure food quality. The chapter authors present emerging nonthermal approaches for food processing and preservation including a detailed discussion on color measurement techniques, RFID, 3D-food printing, potential of robotics, artificial intelligence, terahertz spectroscopy imaging technique, instrumentation techniques and transducers, food labeling as marketing and quality assurance tool, detection of pesticides, mathematical simulation of moisture sorption in food products, numerical methods and modeling techniques, concept of phase change materials, and dielectric properties of animal source foods. Other volumes in the set include: Volume 1: Nonthermal and Innovative Food Processing Methods Volume 2: Nonthermal Food Preservation and Novel Processing Strategies Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance Along with the other volumes, Handbook of Research on Food Processing and Preservation Technologies provides an abundance of valuable information and will be an excellent reference for researchers, scientists, students, growers, traders, processors, industries, and others.
Phytochemicals and Medicinal Plants in Food Design: Strategies and Technologies for Improved Healthcare explores the therapeutic potential of various natural and novel phytochemicals in the design of new foods. Divided into two parts, the first section discusses plant-based secondary metabolites for healthcare, focusing on the health aspects of herbs and medicinal plants and nutraceuticals for livestock production and for the treatment of diseases such as HIV and diabetes. The authors also address the benefits of preserving indigenous knowledge of medicinal plants and current consumer views of health issues from foods. The second part delves into the design and utilization of healthy foods. This section discusses the application of novel designs and herbal formulations in conjunction with other biomolecules for the development and utilization for food products with health benefits. Key features: Encourages the preservation of indigenous knowledge on herbs and medicinal plants Explains the health-promoting effects of some herbs and medicinal plants Discusses the therapeutics and their mechanisms of actions of the biological compounds for food safety This informative volume will be valuable for faculty, students, scientists, researchers, and industry professionals in the development of superfoods from phytochemicals and medicinal plants.
This new volume explores emerging and advanced techniques in the food processing sector. Novel food processing methods such as ultrasound processing, microwave heating, advanced drying methods, and nonthermal technologies are discussed in detail. The volume also covers the application of irradiation and encapsulation methods, microbial valorizing, and other novel food processing and preservation methods. Mathematical modeling concepts and case studies are also included to illustrate applications of modeling techniques in food processing. The volume promotes the understanding of the thermodynamics of food polymers, structural design principles, structural hierarchy, and the steps involved in food structuring and structure measurement techniques.
